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Ingredients
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1 tablespoon vegetable oil
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1 cup chopped onion
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2 cloves garlic, minced
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½ cup chopped carrot
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¼ cup chopped celery
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2 (28 ounce) cans crushed tomatoes
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3 ½ cups vegetable broth
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1 tablespoon vegetarian Worcestershire sauce
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1 teaspoon salt
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½ teaspoon dried thyme
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½ teaspoon ground black pepper
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4 drops hot pepper sauce
Directions
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Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is tender.
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Add carrot and celery; cook until tender, 7 to 9 minutes, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, black pepper, and hot sauce; reduce heat to low. Cover Dutch oven; simmer 20 minutes, stirring frequently.
Nutrition Facts (per serving)
141 | Calories |
3g | Fat |
27g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 141 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Sodium 1073mg | 47% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 7g | 23% |
Total Sugars 4g | |
Protein 5g | 11% |
Vitamin C 27mg | 30% |
Calcium 117mg | 9% |
Iron 4mg | 22% |
Potassium 860mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.